We list here our savoury tarts. We make them using cream and free range eggs. We try to only use local cheeses (with the exception of parmigiano cause its soooo delicious), which five years ago we were unable to do. Now we have some very good Norfolk producers including Catherine Temple and Ellie Betts (see our Friends page), which encapsulates what we are trying to do with our food - connect it to the land around us.
CROMER CRAB AND SAMPHIRE
Crabs and samphire from the North Norfolk coast with a touch of caramelised onion.
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DOUBLE HOT SMOKED SALMON, ROASTED BEETROOT AND DILL
Double hot smoked salmon (first cold smoked, then smoked in hot smoked) and roasted bay beets with sweet caramelised onion and some dill.
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GOATS CHEESE, WILTED SPINACH AND GARLIC
goats cheese, wilted leaves of baby spinach, slow roasted garlic and savoury custard made with cream and free range eggs, all baked in our buttery short crust pastry cases.
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LEEK, HAM AND GRUYERE
Our buttery short crust pastry case filled with slow cooked leeks, ham from Norfolk and Swiss gruyere for extra flavour
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BACON AND EGG OPEN PIE WITH DAYLESFORD ORGANIC CHEDDAR
Gloucester Old Spot bacon and free range eggs with fantastic cheddar from Daylesford Organics down in Gloucestershire.
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ROCKET AND BALSAMIC TOMATOES
A vegetarian option for the summer - rocket and oven cooked tomatoes glazed with balsamic vinegar.
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